Fall Harvest Couscous

Name: Fall Harvest Couscous
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 2 lbs butternut squash, peeled, seeded and cut into 1/2-inch pieces; 1 medium onion, thinly sliced; 3 tablespoons extra virgin olive oil; 1/4 teaspoon freshly grated nutmeg; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 1/2 cups couscous; 1 1/3 cups chicken stock or 1 1/3 cups vegetable stock; 1 tablespoon butter; 1/3 cup dried cranberries; 1/2 cup pecans, toasted; 1/4 cup finely chopped flat leaf parsley; sea salt, to taste; ground pepper, to taste

Submitted by WeBees

"This delicious side is a nice meal with a side salad. Yummy, thanks Whole Foods!"

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photo by BarbryT

Ready In:: 50mins
Ingredients:: 14
Serves:: 6

ingredients

2 lbs butternut squash, peeled, seeded and cut into 1/2-inch pieces
1 medium onion, thinly sliced
3 tablespoons extra virgin olive oil
¹⁄₄ teaspoon freshly grated nutmeg
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon pepper
1 ¹⁄₂ cups couscous
1 ¹⁄₃ 1 1/3 cups chicken stock or 1 1/3 cups vegetable stock
1 tablespoon butter
¹⁄₃ cup dried cranberries
¹⁄₂ cup pecans, toasted
¹⁄₄ cup finely chopped flat leaf parsley
sea salt, to taste
ground pepper, to taste

directions

Preheat oven to 425°F Combine butternut squash, onion, olive oil, nutmeg, salt and pepper in large bowl. Spread on a rimmed baking sheet. Roast until squash and onion brown slightly, stirring occasionally, about 25 minutes. Allow to cool. At this point, butternut squash and onion mixture can be frozen. Defrost in refrigerator for several hours or in the microwave.
Combine defrosted squash and onion mixture, water or stock, butter and cranberries in a large saucepan and bring to a simmer. Add couscous and cover. Take from heat and let stand for 10 minutes. Stir in pecans and parsley and season to taste with salt and pepper. Fluff with a fork and serve.

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Reviews

This is a very pretty dish and we enjoyed it as a side dish. The squash and onion smell so wonderful while cooking. Thanks for sharing. Made for Spring PAC 2014.

GibbyLou
This is a beautiful and delicious side! I served it with lamb chops but it would complement any number of entrees. It makes a LOT. I have frozen several servings.

BarbryT

RECIPE SUBMITTED BY

WeBees

Charleston, South Carolina

My mom taught me to cook and to appreciate eating (which I believe she inherited from her father). She gifted me this membership so I'm grateful, thank's Cucina Casalingo! I am married to one of the world's pickiest eaters so I'm challenged to find things that I can make and share with him, no kids. I own my own business as a Professional Organizer. I'm an avid gardener and crafter and love to cook with fresh locally grown foods. I am a member of a CSA and I believe in fresh local and organic! The path to our healthy future is lined with these goodies! Spread the word, then feast!

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